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将浑浊的白酒转化成清澈的白酒需要怎么处理?

发布时间:2020-05-07 浏览次数:0网址:https://www.qdljjy.com

高度白酒降度后,酒体中醇溶性高、水溶性低的物质析出而产生浑浊或絮状沉淀。当酒精度降到40%vol以下时。白色浑浊的出现更为明显。引起低度酒出现浑浊或沉淀的物质有棕榈酸乙酯、油酸乙酯、亚油酸乙酯等脂肪酸乙酯。还有一些杂醇油和其他酯类、酸类等70余种物质。但主要是前3种脂肪酸乙酯。
After a high degree of liquor degradation, the substances with high alcohol solubility and low water solubility in liquor precipitate and produce turbid or flocculent precipitates. When the alcohol accuracy is below 40% Vol. The appearance of white turbidity is more obvious. The substances causing turbidity or precipitation of low alcohol liquor include ethyl palmitate, ethyl oleate, ethyl linoleic acid and other higher fatty acid ethyl esters. There are also some fusel oil and other esters, acids and other 70 kinds of substances. But mainly the first three higher fatty acids ethyl ester.
关于如何处理低度酒的浑浊问题,有以下几个解决办法:
As for how to deal with the turbidity of low alcohol liquor, there are several solutions as follows:
(1)冷冻过滤法
(1) Freezing filtration
冷冻法是国内研究应用推广较早的低度白酒除浊方法之一。此法对白酒中的各种呈香物质虽有不同程度的去除,但一般认为原有的风格保持较好。缺点是冷冻设备投资大,生产时能耗高。
Freezing method is one of the earliest methods to remove turbidity in low alcohol liquor. Although this method can remove all kinds of flavoring substances in liquor in different degrees, it is generally considered that the original style is better. The disadvantages are large investment in refrigeration equipment and high energy consumption in production.
(2)淀粉吸附法
(2) Starch adsorption
白酒招商加盟
淀粉的大小与形状影响着其吸附除浊作用的效果。玉米淀粉较优,糯米淀粉更好,糊化熟淀粉优于生淀粉。
The size and shape of starch affect its adsorption and turbidity removal effect. Corn starch is better, glutinous rice starch is better, gelatinized starch is better than raw starch.
(3)活性炭吸附法
(3) Activated carbon adsorption
选择适宜的酒用活性炭关重要。活性炭的种类、使用量及作用对产品的酸酯等香气成分保留均有影响。应用酒用活性炭除浊,在除浊的同时还可除去酒中的苦杂味。促进新酒老熟,使酒体变柔和。
It is very important to choose the suitable activated carbon for wine. The type, usage and function of activated carbon have influence on the retention of ester and other aroma components. The use of high-quality wine with activated carbon to remove turbidity can also remove the bitterness and miscellaneous taste in the wine. Promote the aging of new wine and make it soft.
泸州老窖白酒知识
Luzhou Laojiao liquor knowledge
(4)再蒸馏法
(4) Redistillation
固体发酵的白酒若采用复蒸法,虽可除去油性物质,解决低度白酒的浑浊问题,但另一方面其他香气成分可能变化也较大。因而影响风味质量。
If the solid fermentation liquor adopts the re steaming method, although it can remove the oily substances and solve the turbidity problem of low alcohol liquor, on the other hand, other aroma components may also change greatly. Therefore, the flavor quality is affected.
(5)分子筛及超滤法
(5) Molecular sieve and ultrafiltration
分子筛常用于有机物的分离,它能将大小不等的分子分开。净化过程中酒度的高低会影响着口感的好坏,因此。在净化时应注意对原酒酒度的选择。超滤是一种膜分离过程,超滤膜通过膜表面微孔的筛选,达到对一定分子量物质的分离。但其处理能力较小,使用中尚需不断完善。
Molecular sieves are often used for the separation of organic compounds. They can separate molecules of different sizes. The degree of alcohol in the purification process will affect the taste, so. In the process of purification, we should pay attention to the selection of the alcohol content of the original wine. Ultrafiltration is a kind of membrane separation process. Ultrafiltration membrane can separate certain molecular weight substances through the screening of micropores on the membrane surface. However, its processing capacity is small and needs to be improved in use.